Miso-Glazed Eggplant
Method
Prepare the eggplant: Preheat the oven to 220°C. Score the flesh of each eggplant half in a diamond pattern without cutting through the skin.
Make the glaze: Whisk together the miso, tahini, soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger. Add 1–2 teaspoons of water if needed to create a brushable glaze.
Roast: Brush the eggplant generously with about two-thirds of the glaze. Place cut-side up on a baking tray and roast for 18–20 minutes until completely tender and caramelized.
Add the edamame: Toss the edamame with the remaining glaze and add them to the tray during the final 4–5 minutes of cooking.
Finish: Transfer the eggplant to a serving plate. Top with glazed edamame, sesame seeds, spring onions, cilantro and chilli flakes. Finish with fresh lime juice.
Vegan option: Naturally vegan — no substitutions needed. For an even higher-protein version, serve with 100 g cooked quinoa per serving. Silky roasted eggplant meets a glossy umami-rich miso glaze in this Japanese-Mediterranean-inspired side. Edamame adds plant protein, while ginger, sesame, spring onion and lime create layers of flavour that make this far more exciting than a standard roasted vegetable dish.
Nutrition Facts
Per serving
